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All Journal Journal of Marine Research Quagga Aceh Journal of Animal Science BERITA BIOLOGI AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Perikanan Universitas Gadjah Mada Marinade SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Media Gizi Pangan Jurnal Sinergitas PkM & CSR MITRA: Jurnal Pemberdayaan Masyarakat JURNAL EDUCATION AND DEVELOPMENT Samakia: Jurnal Ilmu Perikanan Buletin Ilmiah Marina : Sosial Ekonomi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Teknologi Pertanian Andalas Jurnal PkM (Pengabdian kepada Masyarakat)

Firat Meiyasa

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Author-ID : 5490601

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PEMBERDAYAAN GURU DAN SISWA SMK NEGERI 3 KECAMATAN PAHUNGA LODU, KABUPATEN SUMBA TIMUR MELALUI PELATIHAN DESAIN STIKER KEMASAN STIK RUMPUT LAUT [EMPOWERMENT OF TEACHERS AND STUDENTS OF SMK NEGERI 3 PAHUNGA LODU, EAST SUMBA REGENCY THROUGH TRAINING PACKAGING DESIGN OF SEAWEED STICKS PRODUCTS] Firat Meiyasa; Nurbety Tarigan; Yatris Rambu Tega; Suryaningsih Ndahawali; Lusianus Heronimus Sinyo Kelen; Vindya Donna Adindarena; Yulita Milla Pakereng
Jurnal Sinergitas PKM & CSR Vol 4, No 3 (2020): DECEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v4i3.2462

Packaging has a very important role to increase shelf life and the economic value of food products. In addition, packaging is able to attract attention of consumers so that they are interested in buying these food products. The purpose of this community service activity is that teachers and students of SMK Negeri 3 Pahungga Lodu are able to independently design packaging stickers for seaweed stick products. The method included giving materials, training in packaging design by using microsoft power point, making stick products, and accompanying of teachers and students. The results of the community service activity are in the form of seaweed stick products, knowledges and skills to produce packaging stickers for seaweed stick products. This community service activity received a positive response from teachers and students of SMK Negeri 3 Pahunga Lodu in the form of knowledge about the manufacture of seaweed stick products and attractive packaging sticker designs for seaweed stick products.BAHASA INDONESIA ABSTRACT: Kemasan memiliki peranan yang sangat penting untuk meningkatkan umur simpan dan menambah nilai ekonomis pada produk pangan. Selain itu, kemasan juga mampu menarik perhatian konsumen sehingga konsumen tertarik untuk membeli produk pangan tersebut. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah guru dan siswa mampu membuat desain stiker kemasan secara mandiri untuk produk stik rumput laut yang dihasilkan oleh SMK Negeri 3 Pahungga Lodu. Metode pelaksanaan pengabdian ini meliputi: pemberian materi, pelatihan desain kemasan menggunakan Microsoft Power Point, tahap pembuatan produk stik, dan pendampingan pada guru dan siswa. Hasil dari kegiatan pengabdian ini adalah berupa produk stik rumput laut, pengetahuan dan keterampilan dalam menghasilkan desain stiker kemasan untuk produk stik rumput laut. Kegiatan pengabdian ini mendapatkan respon positif dari guru dan siswa SMK Negeri 3 Pahunga Lodu berupa pengetahuan tentang pembuatan produk stik rumput laut dan desain stiker kemasan yang menarik untuk produk stik rumput laut.

PEMANFAATAN LIMBAH TULANG IKAN TUNA (Thunnus sp.) SEBAGAI SUMBER KALSIUM DALAM PEMBUATAN STIK RUMPUT LAUT Firat Meiyasa; Nurbety Tarigan
Jurnal Teknologi Pertanian Andalas Vol 24, No 1 (2020)
Publisher : Universitas Andalas

Tujuan dari penelitian ini adalah untuk mengkaji penambahan tepung tulang ikan tuna dalam pembuatan stik rumput laut terhadap mutu stik yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor. Penelitian terbagi menjadi tiga tahap yaitu tahap pertama yaitu pembuatan tepung tulang ikan, tahap kedua yaitu penentuan formula dalam pembuatan stik, dan tahap ketiga yaitu penambahan tepung tulang ikan dalam pembuatan adonan, dengan konsentrasi: 0% (kontrol), 2%, 4%, dan 6%. Stik rumput laut yang dihasilkan kemudian diuji kadar kalsium dan kandungan proksimat (kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat). Perlakuan terbaik dilihat berdasarkan nilai kadar kalsium tertinggi. Hasil penelitian menunjukkan bahwa penambahan tepung tulang ikan dengan konsentrasi 6% menghasilkan kadar kalsium sebesar 2,04%; kadar air sebesar 1,85%; kadar abu sebesar 5,58%; kadar lemak sebesar 34,62%; kadar protein sebesar 6,50% dan kadar karbohidrat sebesar 51,43%.

The Application of Probiotics for the Purpose of Growing Catfish (Clarias batrachus) in Malumbi Village, East Sumba Nurbety Tarigan; Firat Meiyasa; Gian K. Efruan; Desy A. Sitaniapessy; Denisius U. Pati
MITRA: Jurnal Pemberdayaan Masyarakat Vol 3 No 1 (2019): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v3i1.500

The community service activity reported in this paper was conducted in Malumbi Village, East Sumba Regency, East Nusa Tenggara. The target of this community service was the Tani Tunas Baru group and the Malumbi Farmer group. The purpose of this service was to provide knowledge and information to these two farmer groups about good and correct fish farming techniques and the application of EM-4 probiotics as feed for catfish. The activity consisted of two, namely workshop and mentoring. The service provided new knowledge and insight to the two farmer groups. The farmers were shown activities such as preparation for maintenance ponds, fertilization techniques, seed spreading techniques in new containers, good and correct feeding techniques, and water replacement systems car. In addition, assistance related to probiotic applications was also implemented. The results showed that the administration of probiotics EM-4 gave good results on the growth rate and survival of the catfish each by 18% and 80% when compared to controls. It is hoped that fish farmers in the Tunas Baru and Malumbi groups are able to apply the knowledge that they have learned.

Teacher and Student Empowerment of SMKN 3 Pahunga Lodu through Making Seaweed Sticks (Eucheuma cottonii) Nurbety Tarigan; Yatris Rambu Tega; Firat Meiyasa; Suryaningsih Ndahawali; Krisman Umbu Henggu; Lusianus Heronimus Sinyo Kelen
MITRA: Jurnal Pemberdayaan Masyarakat Vol 5 No 1 (2021): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v5i1.1202

Seaweed-based processed products are still very limited in the East Sumba Regency despite the abundance and availability of seaweed (Eucheuma cottonii). Therefore, diversification of seaweedbased processed products is necessary. One such product is seaweed sticks. This activity was carried out at SMK Negeri 3 (SMKN 3) Pahunga Lodu, East Sumba Regency. The activity targeted teachers and students majoring in seaweed processing, agribusiness, and seaweed cultivation. The purpose of this activity was to empower teachers and students to produce seaweed-based products. The activities included a workshop, seaweed stick making, and mentoring. The workshop materials covered information on the nutritional content of seaweed and how seaweed sticks are made. The workshop was followed by implementing what was taught in the workshop by making the seaweed sticks. Then, mentoring was provided for three consecutive weeks. The result of this program is that the participants gained knowledge on how seaweed is processed into sticks. During the first week of mentoring, the participants produced 50 packages of 100 gr sticks, 29 packages of 80 gr sticks, and 3 jars of 120 gr sticks. In the second week, they managed to produce 89 packages of 100 gr sticks. On the third week and fourth weeks, 101 packages of 100 gr sticks and 70 packages of 100 gr sticks were produced, respectively. This shows that the participants were enthusiastic about producing and selling seaweed sticks. It is hoped that the participants will produce seaweed sticks continuously.

ANALISIS PREFERENSI KONSUMI IKAN MASYARAKAT PESISIR DI KABUPATEN SUMBA TIMUR Krisman Umbu Henggu; Suryaningsih Ndahawali; Firat Meiyasa; Nurbety Tarigan; Yatris Rambu Tega
Jurnal Education and Development Vol 9 No 3 (2021): Vol.9.No.3.2021
Publisher : Institut Pendidikan Tapanuli Selatan

Penelitian ini bertujuan untuk mengkaji faktor pendapatan rumah tangga, pendidikan dan alokasi biaya pembelian ikan perbulan terhadap jumlah konsumsi ikan masyarakat pesisir di Kabupaten Sumba Timur. Penelitian dilakukan dengan metode wawancara dan studi komparatif lalu dibahas secara deskriptif. Hasil penelitian menunjukkan pendapatan rumah tangga sangat berpengaruh terhadap jumlah konsumsi ikan masyarakat pesisir dengan nilai korelasi mencapai 72% (SE 0.72) sangat kuat.Sedangkan pendidikan dan anggaran yang dikeluarkan untuk membeli ikan selama satu bulan tidak memberikan pengaruh yang terhadap konsumi ikan masyarakat pesisir. Analisissimultan (uji F) menunjukkan variabel pendapatan rumah tangga nelayan (x1), pendidikan (x2) dan jumlah pengeluaran biaya dalam pembelian ikan perbulan (x3) tidak memberikan pengaruh signifikan secara simultan terhadap jumlah konsumsi ikan masyarakat pesisir(Fhit ≤ Ftabel) dan pengaruh antar varibel simultan tersebut yakni 42.10% (rendah)

Kajian Mutu Karaginan Rumput Laut Eucheuma cottonii Berdasarkan Sifat Fisiko-Kimia pada Tingkat Konsentrasi Kalium Hidroksida (KOH) yang Berbeda La Ega; Cynthia Gracia Cristina Lopulalan; Firat Meiyasa
Jurnal Aplikasi Teknologi Pangan Vol 5, No 2 (2016): Mei 2016
Publisher : Indonesian Food Technologists

AbstrakGetah rumput laut yang diekstraksi dengan air atau larutan alkali dari spesies tertentu dari kelas Rhodophyceae (alga merah), lazim dinamakan dengan Karaginan yang telah banyak digunakan dalam industri pangan sebagai pengental, pengemulsi, pensuspensi, dan faktor penstabil. Larutan alkali seperti KOH mempunyai dua fungsi, yaitu membantu ekstraksi polisakarida menjadi lebih sempurna dan mempercepat eliminasi 6-sulfat dari unit monomer menjadi 3,6-anhidro-D-galaktosa sehingga dapat meningkatkan mutu karaginan. Tujuan dari penelitian ini, untuk mengevaluasi pengaruh konsentrasi KOH dengan mengatur suhu konstan 90oC, pH 8-9, dan waktu ekstraksi 0,5 jam (30 menit) terhadap mutu karaginan berdasarkan sifat fisiko-kimia. Penelitian ini menggunakan berbagai konsentrasi KOH (2%, 4%, 6%, 8%, 10%, 12%). Karaginan terbaik yang dihasilkan dalam penelitian ini adalah perlakuan dengan konsentrasi KOH 12%. Karakteristik fisiko-kimia yang dihasilkan dari karaginan terbaik yaitu kekuatan gel 449.51 dyne/cm2, viskositas 50,47 cP, titik jendal 35.88oC dan titik leleh 25.56oC, rendemen 45.26%, kadar air 9.23%, kadar abu 33.68%, kadar lemak 0.37%, kadar protein 0.80%, kadar serat kasar 4.12% dan kadar karbohidrat 51.81%.AbstractSeaweed sap which is extracted with water or alkaline solution from certain species of Rhodophyceae class (red algae), commonly named by carrageenan which has been widely used in food industry as thickeners, emulsifiers, suspending agent, and stabilizer. Alkaline solution such as KOH has two functions, which are making the extraction of polysaccharides more perfect and accelerate the elimination of 6-sulfate of monomer units from 3.6-anhidro-D-galactose to improve the quality of carrageenan. The purpose of this study is to evaluate the effect of KOH concentration with constant temperature of 90°C, pH 8-9, and the extraction time 0.5 hour (30 min) on the quality of carrageenan based on the physicochemical properties. This study used various concentrations of KOH (2%, 4%, 6%, 8%, 10%, 12%). The best carrageenan was produced by 12% KOH extraction. Physicochemical characteristics of the best carrageenan were found to be 449.51 dyne/cm2 of gel strength, 50.47 cP of viscosity, 35.88oC of gelling point, melting point was 25.56oC. The yield was 45.26%, moisture content was 9.23%, ash content was 33.68%, fat content was 0.37%, protein content was 0.80%, crude fiber content was 4.12% and carbohydrate content was 51.81%.

Effectivity of Probiotic Bacteria in Feed on Growth and Survival Rate of Common Carp (Cyprinus carpio) Nurbety Tarigan; Firat Meiyasa
Jurnal Perikanan Universitas Gadjah Mada Vol 21, No 2 (2019)
Publisher : Universitas Gadjah Mada

The aim of this study was to examine the effectiveness of the commercial bacterial probiotic addition in feed on growth and survival rate of common carp. This research was conducted from July to September 2018. This study used a completely randomized design (CRD) with four treatments and three replications. The initial body length of juveniles was 5-6 cm with density 1 juvenile/litersfor 42 days. In this research, we used different dosages of commercial probiotics 0, 5, 10 and 15 ml/kg. The results showed that the administration of those probiotics in the feed had a significant effect on the relative growth rate, survival rate, efficiency of feed utilization, and protein efficiency ratio on carp juvenile. Administration of probiotics at 15 ml/kg is the best treatment for a relative growth rate 2.96%, survival rate 100%, efficiency of food utilization 72.07%, and protein efficiency ratio 12.19%. In conclusions, probiotics mixed in feed are able to increase the digestibility of feed so that it supports the growth and survival rate of common carp.

Keanekaragaman Jenis Makroalga yang Ditemukan di Perairan Wula-Waijelu Kabupaten Sumba Timur Firat Meiyasa; Nurbety Tarigan
Quagga : Jurnal Pendidikan dan Biologi Vol 13, No 2 (2021): QUAGGA : Jurnal Pendidikan dan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP Universitas Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25134/quagga.v13i2.3749

Abstrak: Makroalga merupakan sumberdaya hayati yang sangat potensial untuk dikembangkan dan tersebar di daerah pesisir intertidal. Makroalga memiliki peranan penting baik dari segi biologis, ekologis maupun ekonomis yang dapat mempertahankan keanekaragaman sumberdaya hayati laut. Tujuan dari penelitian ini adalah untuk mengidentifikasi jenis-jenis makroalga yang tersebar di perairan Wula-Waijelu dan mendeskripsikan jenis makroalga yang tersebar di perairan tersebut secara visual dan morfologi. Metode pengambilan sampel dilakukan dengan metode eksplorasi dengan menjelajahi seluruh perairan Wula-Waijelu. Kemudian, sampel yang telah ditemukan diidentifikasi menggunakan buku identifikasi makroalga di Laboratorium Terpadu Unkriswina. Selain itu, dilakukan pengukuran kualitas air seperti suhu, oksigen terlarut (DO), dan derajat keasaman (pH). Hasil penelitian menunjukkan bahwa kualitas perairan Wula-Waijelu cukup baik, dengan rata-rata suhu sebesar 29.26 oC, pH sebesar 8.1, dan DO sebesar 8.2. Selanjutnya, hasil identifikasi makroalga menunjukkan bahwa terdapat 3 kelas utama yaitu alga hijau 5 spesies (Caulerpa racemosa, Caulerpa cupressoides, Caulerpa lentillifera, Halimeda discoides, Halimeda opuntia, alga merah 2 spesies (Eucheuma cottonii dan Actinotrichia fragilis Forsskål), dan 1 spesies alga cokelat (Sargassum vulgare). Abstract: Macroalgae are a very potential biological resource to be developed and scattered in intertidal coastal areas. Macroalgae have an important role from a biological, ecological and economic perspective that can maintain the diversity of marine biological resources. The purpose of this study was to identify the types of macroalgae scattered in the Wula-Waijelu waters and to describe the types of macroalgae that are scattered in these waters visually and morphologically. The sampling method was carried out by the exploration method by exploring the entire Wula-Waijelu waters. Then, the samples that were found were identified using the macroalgae identification book at the terpadu laboratory of Unkriswina. In addition, water quality measurements such as temperature, dissolved oxygen (DO) and degree of acidity (pH) were carried out. The results showed that the quality of the Wula-Waijelu waters was quite good, with an average temperature was 29.26 oC, pH was 8.1, and DO was 8.2. Furthermore, the identification results of macroalgae show that there are three main classes, namely five species of green algae (Caulerpa racemosa, Caulerpa cupressoides, Caulerpa lentillifera, Halimeda discoides, Halimeda opuntia, two species of red algae (Eucheuma cottonii and Actinotrichia fragilis Forsskål), and one species of brown algae (Sargassum vulgare).

Ekstraksi Garam Dari Rumput Laut Caulerpa Lentilifera Dengan Kombinasi Perlakuan Agitasi dan Non Agitasi Pada Suhu Yang Berbeda Ester Ruly Nomleni; Krisman Umbu Henggu; Firat Meiyasa
Journal of Marine Research Vol 11, No 4 (2022): Journal of Marine Research
Publisher : Departemen Ilmu Kelautan, Fakultas PerikanJurusan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jmr.v11i4.35084

Rumput laut Caulerpa lentilifera merupakan salah satu tumbuhan air yang bermanfaat untuk kehidupan manusia. Hal ini karena rumput laut memiliki kandungan gizi terutama serat pangan hingga kandungan mineral makro dan mikro yang cukup tinggi. Kandungan mineral makro dan mikro tersebut dapat dimanfaatkan sebagai garam fungsional. Metode ekstraksi garam rumput laut Caulerpa lentilifera yang digunakan dalam penelitian ini adalah perlakuan agitasi dan non agitasi pada suhu ekstraksi 70°C, 90°C dan 120°C. Ekstrak garam rumput laut yang dihasilkan lalu dianalisis kandungan natrium, kalium, rasio natrium-kalium (Na/K), Natrium-Klorida (NaCl), organoleptik dan rendemen. Hasil penelitian menunjukkan bahwa perbedaan metode ekstraksi (agitasi dan non agitasi) pada suhu ekstraksi yang berbeda (70°C, 90°C, 120°C) memberikan pengaruh terhadap kandungan kalium. Namun metode tersebut tidak turut memberikan pengaruh signifikan terhadap kandungan natrium. Kandungan natrium, kalium, dan Na:K terpilih berada pada perlakuan agitasi pada 120°C dengan rata-rata kandungan natrium sebesar 16,37 mg/kg, kalium 18,45 mg/kg, rasio Na:K 1,53 mg/kg. Sedangkan kandungan NaCl yang terkandung dalam ekstrak garam rumput laut berkisar antara 42,32-55,90 mg/kg. Penerimaan panelis (rasa, warna, aroma, tekstur) terhadap produk ekstrak garam rumput laut yang dihasilkan ialah memberikan kesan agak suka hingga sangat suka terutama pada rasa, aroma dan warna. Tingkat kesukaan tersebut terletak pada rasa asin (spesifik garam) dan terdapat sedikit rasa umami. Total rendemen ekstrak garam rumput laut Caulerpa lentilifera tertinggi diperoleh pada perlakuan agitasi dengan rata-rata rendemen mencapai 2,97%, sedangkan non agitasi hanya berkisar 1,41%. Caulerpa lentilifera seaweed is one of the aquatic plants that is useful for human life. This is because seaweed has a high nutritional content, especially dietary fiber, due to the high content of macro and micro minerals. The macro and micro-mineral content can be used as functional salts. The salt extraction method of Caulerpa lentilifera seaweed used in this study was agitated and non-agitated at extraction temperatures of 70 °C, 90 °C, and 120 °C. The resulting seaweed salt extract was then analyzed for the content of sodium, potassium, sodium-potassium ratio (Na/K), sodium-chloride (NaCl), organoleptic and yield. The results showed that the different extraction methods (agitated and non-agitated) at different extraction temperatures (70 °C, 90 °C, and 120 °C) had an effect on the potassium content. However, this method did not have a significant effect on the sodium content. The selected sodium, potassium, and Na:K content were in agitation treatment at 120°C with an average sodium content of 16.37 mg/kg, potassium 18.45 mg/kg, Na:K ratio 1.53 mg/kg . While the NaCl content contained in the seaweed salt extract ranged from 42.32-55.90 mg/kg. The panelists' acceptance (taste, color, flavour, texture) of the resulting seaweed salt extract product was to give the impression of being somewhat like to really liking it, especially on taste, flavor, and color. The level of preference lies in the salty taste (specifically salt), and there is a slight umami taste. The highest total yield of Caulerpa lentilifera seaweed salt extract was obtained in the agitation treatment, with the average yield reaching 2.97%, while the non-agitated was only 1.41%.

Evaluation of Caulerpa lentillifera as artificial feed on growth rate and survival level of carp (Cyprinus carpio)] Erni Padu Lemba; Firat Meiyasa; Nurbety Tarigan
BERITA BIOLOGI Vol 21, No 3 (2022): Berita Biologi
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v21i3.4319

This study aimed to evaluate the dose and utilization of Caulerpa lentilifera seaweed as artificial feed on the growth rate and survival rate of carp. This study used a completely randomized design (CRD) with four treatment levels and three replications. The fish used was carp (Cyprinus carpio) measuring 3-5 cm with a stocking density of 10 acres/bucket for 42 days of rearing. The doses of Caulerpa lentilifera flour added to the feed were 0%, 10%, 20%, and 30%. The results showed that the addition of Caulerpa lentilifera flour had a significant effect on growth rate, survival rate, feed utilization efficiency, and carp protein efficiency ratio. Giving Caulerpa lentilifera flour with a dose of 20% in the feed was the best dose for the relative growth rate of 6.83%, survival rate of 75%, efficiency of feed utilization of 20.59% and protein efficiency ratio of 3.79%. Caulerpa lentilifera in feed is able to increase the efficiency of feed utilization so as to support the growth rate and survival rate of carp

Co-Authors Adindarena, Vindya Donna Betty Sri Laksmi Jenie Cynthia G. C. Lopulalan Denisius U. Pati Denisius Umbu Pati Erni Padu Lemba Ester Ruly Nomleni Frida Kareri Hara Gian K. Efruan Gian Kirana Efruan Henggu, Krisman Umbu La Ega Lenian Gede Wadu Lilis Nuraida Lusianus Heronimus Sinyo Kelen Nurbety Tarigan Rambu Yetti Kalaway RIDWAN AFFANDI Suryaningsih Ndahawali Suryaningsih Ndahawali Yatris Rambu Tega Yopi Nurdiansyah Yublina Hara Atajama Yulita Milla Pakereng

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